Table 6. Sensing parameters of PAT as determined by various analytical techniques.

S. No.	Method	Analyte	Electrode modifier	Linear range	LOD	Sample/recovery	Ref.
1	EC impedimetric aptasensor	PAT	—	1–25 ng mL−1	1.25 ng mL−1	Apple juice/92.5–96%	327
2	DPV	PAT	rGO/SnO2/GCE	50–600 nM	0.6635 nM	Apple juice/74.33–99.26%	316
3	EC	PAT	MIP/Au@Cu-MOF/N-GQDs/GCE	0.001–70 ng mL−1	0.0007 ng mL−1	Apple juice/97.6–99.4%	318
4	EC	PAT	MIP/thionine-PtNP-NGE/GCE	0.002–2 ng mL−1	0.001 ng mL−1	Apple juice/99.8–113.0%	328
						Grape juice/95.4–104.8%
5	EC	PAT	PAT/aptamer-AuNP-BP NSs/GCE	0.1–10 μM	0.03 nM	Apple juice/96.2–104%	329
6	DPV	PAT	PAT/MCH/Apt/DpAu/ZnONRs-CS/AuE	50 ng mL−1–0.5 pg mL−	0.27 pg mL−1	Apple juice/95.6–104.8%	330
7	CE	PAT	—	1–100 μg kg−1	0.3 μg kg−1	Apple juice/94–98%	331
8	HPLC-DAD	PAT	—	5 ng mL−1–10 μg mL−1	1.5 μg kg−1	Strawberries/53.1–103.6%	332
9	UPLC-MS/MS	PAT	—	42–757 μg kg−1	50 μg L−1	Apple/76–84%	333
				42–1298 μg kg−1	12.5 μg kg−1	Apple juice/102–108%
10	EC	PAT	MIP/Fe3O4/GO/GCE	0.001 nM-250.0 nM	3.33 × 10−4 nM	Apple juice	317
	SWV
11	EC	PAT	Anti-patulin-BSA/IgG/GCE	5–200 μg L−1	5 μg L−1	—	325
12	EIS	PAT	Fe3O4NPs/rGO/PAT/TDNs-Apt/AuE	5 × 10−8–5 × 10−1 μg L−1	30.4 fg mL−1	Apple juice/96.9–105%	334
	DPV
13	EC	PAT	—	1–25 μM	3.56 ng mL−1	Apple juice/94.4%	335
14	CV	PAT	MIP/PtPd-NPC/GCE	0.01–10 μg L−1	7.5 × 10−3 μg L−1	Juice (apple & grape)/94–99.8%	336
	EIS
15	SPES	PAT	Aptamer/G-Bi2S3/ITO	5.0–500 nM	0.28 nM	Apple juice/97.7–104.8%	337
16	DPV	PAT	BSA/Apt/HPC-COOH/GCE	0.5–5.0 × 106 ng L−1	0.25 ng L−1	Apple juice and haw juice/86.2–105.4%	321
17	CV	PAT	cDNA/aptamer/AuNPs-BPNS/GCE	0.0154–15.4 ng mL−1	0.043 ng mL−1	Apple, pear, and tomato/95.0–106.7%	338
	SWV
18	EIS	PAT	Patulin/pAb-patulin/GO/GCE	0.01–10 ng mL−1	9.8 pg mL−1	Apple juice/86%	339
19	EC	PAT	CdTe QDs/Au NRs	50 fg mL−1–500 ng mL−1	30 fg mL−1	Apple	340
	PEC
20	DPV	PAT	MCH/PAT-aptamer & AuNPs-BSA/GCE	0.01 × 10−7–0.10 μg mL−1	—	Apple juice/98.20–102.70%	341
21	DPV	PAT	EDC/NHS	In buffer & apple juice medium (1–104 pg mL−1)	In buffer (0.18 pg mL−1) & In apple juice (0.47 pg mL−1)	Apple juice/91.24–93.47%	342
22	Amperometry	PAT	Ni–NiO-streptavidin-BSA-aptamer-GCE	10–106 fg mL−1	1.65 fg mL−1	Apple juice/more than 85%	343
23	EC (EIS, CV & DPV)	PAT	AgPdNPs/c-DNA/reaction solution/MCH/DNAmix/AuNFs/g-C3N4/AuE	5 × 10−6–50 μg L−1	0.92 fg mL−1	Apple juice/95.5–110%	344
24	Dual-EATR	PAT	AuNPs/FeMOF-PEI-GO/AuE	5 × 10−7–5 ng mL−1	0.217 fg mL−1	Apple juice/91.0–103%	345
25	SPR	PAT	—	0.5–750 nM	0.011 nM	Apple juice/98.24–98.32%	346
26	SERS	PAT	MIP-ir-Au/PDMS/AAO	5 × 10−10–5 × 10−6 M	8.5 × 10−11 M	Apple juice/96.43–112.83%	347
27	EC	PAT	NH2-MIL-101@MB	1.00 × 10−4–1.00 × 101 pg mL−1	0.040 fg mL−1	Crataegus pinnatifida Bge/90.6–106.3%	326
						Semen Coicis/90.2–103.1%
28	FRET	PAT	—	0.01–100 ng mL−1	0.003 ng mL−1	Apple juice/93.33–105.21%	348
29	FRET	PAT	—	15–35 μg L−1	6 ng L−1	Apple juice/94.7–109%	349
30	MIP-SERS	PAT	—	7.00 × 10−12–5.00 × 10−8 M	5.37 × 10−12 M	Fruit products/96–108%	350
31	Fluorescence-apta assay	PAT	—	5–600 ng mL−1	0.13 μg L−1	Apple juice/96–98%	351
32	SWV	PAT	Pep&Apta/AuNPs/SPE	0.1 fM–10 nM	0.03 fM	Apple and orange juices/99.3–101.2%	352
	DPV
33	ECL	PAT	Apt/PTCA/Tb MOG/GCE	0.1 fg mL−1–0.1 μg mL−1	0.02 fg mL−1	Apple and orange juices/96.28–104.0%	353
34	SERS	PAT	—	1–70 ng mL−1	0.46 ng mL−1	Apple puree/88.77–102.20%	319
						Apple juice/90.50–97.36%
35	EC	PAT	SiNP-CHIT/SPCE	3.2–20 μg mL−1	1.15 μg mL−1	—	354
36	Fluorescence	PAT	NCDs-SH	0.1–400 ng mL−1	0.053 ng mL−1	Apple juice/88.9–99.2%	355
						Grape juice/92.5–101.8%
37	Fluorescence assay	PAT	CM6Lip-SH/NH2–Au@Fe3O4	0.05–20 ng mL−1	0.033 ng mL−1	Apple and grape juices/96.2–107.6%	356
38	FRET-based ratiometric fluorescence	PAT	—	01–50 ng mL−1	0.16 ng mL−1	Grapes/95.9–105.4%	357
39	ECL	PAT	Anth-CQDs@SiO2/Ru@Tri/GE	0.1 pg mL−1–10 ng mL−1	0.05 pg mL−1	Fruits/96–106%	358
40	ECL	PAT	MIP-IL/CS-UiO66@CN/ITO	0.1–103 pg mL−1	50 fg mL−1	Apple/95.3–102.7%	359